Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils – toor dal and coconut. With step by step pictures.
Note:
For Chutneys and masala powders, I use a combination of Byadagi chillies and the regular Tamil gundu chillies or Guntur chillies. Byadagi chillies are not very spicy but it gives a very bright red colour to the chutney when ground. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. I have used Byadagi chillies today for the thogayal. They impart a bright red colour to the chutney that’s very appealing. If you want a spicy chutney, add a combination of byadagi and guntur chillies.
Prep Work:
First, we will be charring the tamarind in fire. Its called as “sutta puli” in tamil. Take a marble size tamarind and press with fingers to form a sphere. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool. If you like the flavor of raw coconut, you can skip this step of roasting coconuts.
Note: If you want a rich thogayal, add more shredded coconut.
Grinding:
Take all the prepared ingredients, raw garlic, salt and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.
I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.
Serve hot with rice and ghee. Ghee is a must!!!!
- 1 Marble size tamarind
- ½ cup toor dal
- 3 Byadagi chillies
- 2 Guntur Chillies
- ⅓ cup fresh shredded coconut
- ¼ teaspoon salt
- 5 cloves garlic
- Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
- Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
- Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool.
- Take all the prepared ingredients, salt, raw garlic and grind it in a heavy duty mixie jar with very little water (upto ¼ cup water) to a thick paste.
- Serve hot with rice.
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